As the days grow closer to Halloween, I have to admit that I
become very easily
”
spooked out
”
over some of the littlest things.
As the days grow closer to Halloween, I have to admit that I become very easily “spooked out” over some of the littlest things. I am afraid to hear ghost stories because my imagination plays tricks on me after I hear them. However, I am interested in the history of stories. I awoke to a strange sound coming from outside the house the other night and was nervous to inspect where it was coming from. It turns out that it was only a possum in the recycling bin. While researching this column, I realized that something just as curious and strange was in the works.
About six months ago, I decided I wanted to research a lost family recipe of my great grandmother’s. I had only heard of how wonderful her milk chocolate cake was, but never had the opportunity to taste it. I thought I would start sifting through old cookbooks and hand-written recipes in an attempt to find it. While searching, I came across a cookbook that peaked my interest.
The cookbook wasn’t too old. It appeared to be from the 1970’s and was copywritten in 1969. It is called “Come into the Kitchen Cookbook” with a subtitle of “A collector’s treasury of America’s greatest recipes.” As I looked over tattered book jacket, I discovered the authors names, Mary & Vincent Price.
I asked myself the same question you are probably thinking right now: “Vincent Price, the horror movie actor?” Upon further inspection, I found a photo of him and his second wife, Mary Grant-Price just inside the cover. After discovering this little piece of information, I decided that Mr. Price and his cookbook would be the perfect subject for a Halloween edition of Mixed Grill.
It turns out that Vincent Price’s life passions were not limited to art history and acting, but gourmet cooking too. In fact, according to the Internet Movie Data Base, he also appeared in his own cooking programs in the mid 1970’s.
Price collected many unusual and interesting recipes, obtaining many during his travels both in this country and worldwide. It is also noted that he personally tested all of the recipes in his books prior to publishing them. His first book is called “A Treasury of Great Recipes.” It is a collection of recipes Price and his wife obtained from many great restaurants. The second book is called “A National Treasury of Cooking.” It consists of recipes that span the time period from pre-Colonial through to the end of the 19th century.
The cookbook in my possession includes some of the time periods in the second book, but also includes recipes up to the 1970’s. Recipes of the Westward Empire, Victorian America and Modern America are some of the specific chapters depicted in this book. Other notable chapters include Wine in America, Winemaking in the Home and a Wine Glossary.
Many of the recipes are interesting. And I say that with a sense of hesitation and reluctance. Some recipes are for beef roasts, soups and vegetable side dishes. There are also recipes that feature the use of parts of the animal many people in the United States do not use today, such as beef heart and lamb kidney. These do not sound very appetizing to me, but they do seem to fit with many of Vincent Price’s onscreen personas.
This information about Vincent Price, the gourmet cookbook author, is interesting on its own. I promised that it is about to become strange and interesting. My deadline for the column this week was Oct. 25, 2006. While researching on the Internet Movie Data Base, I discovered that he passed away on Oct. 25, 1993. He has been gone for 13 years to the day of my deadline. Many people also feel that the number 13 has a dark shadow to it. I have to ask myself: Is this just an interesting coincidence or are there other forces at work as we approach Halloween?
This week’s recipe is an adaptation from Vincent and Mary Price’s “Come into the Kitchen Cookbook.” Sadly, after looking specifically for a grilling or barbecue recipe, I couldn’t find any. I found one very good one for stuffed pork chops that lends itself to adapting very easily. Some of the ingridents in the recipe remind me of fall. It features sage and apples in the stuffing. Apples are in season right now and make a wonderful combination with pork.
Stuffed Pork Chops
From “Come into the Kitchen Cookbook” by Mary & Vincent Price
Serves 8
8 double loin pork chops, trimmed of fat
2 tablespoon finely chopped onion
2 tablespoon finely chopped celery
1 tablespoon butter
1 1/2 cups of bread crumbs
1/2 teaspoon powdered sage
4 tablespoon chopped parsley
1 apple, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
*Note: the original recipe did not say to salt and pepper the outside of the chops, but you may add a little shake of both for extra flavor.
Step 1: Cut a pocket in each chop along the edge, or have your butcher do it.
Step 2: Saute the onion and celery in one tablespoon of butter until tender. Add the crumbs, sage, parsley, apple, salt, pepper and egg. Mix well.
Step 3: Stuff the chops with the mixture and secure with a metal skewer or toothpick that has been soaked in water for at least 20 minutes. Salt and pepper the outside of the chops to taste.
Step 4: Grill the stuffed pork chops over a medium heat fire, turning occasionally. The pork chops are done when the internal temperature of the stuffing reaches about 160 degrees on an instant-read thermometer.
